During my cooking career, I have had the pleasure of working with some of the most inspiring and original people.
How I loved my time, working with Stefano and Franca Manfredi in their very special, small, intimate, intense kitchen at The Restaurant Manfredi!
To me, this scrumptious mushroom recipe symbolises the Manfredi family: down-to-earth, full of substance, elegant, vibrant and comforting. This ragout is delicious simply served with crusty bread, or as a side dish to accompany roasted poultry or meat.
You should be able to get most of the mushroom varieties in leading supermarkets and selected fruit and vegetable stores. If you can’t find them all, just use a selection of what’s available.... Read more.
Place garlic, onions and salt in a heavy-based pan.
Cover with all the mushrooms except enoki and cloud ear fungus. Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.
Add wine and remaining mushrooms, stirring to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.
Stir in parsley and serve.
Serve as part of a banquet for 4–6
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